Red Pepper and Cheese Sandwich

by Jane Wangersky | September 11th, 2014 | Recipes, Simple Solutions

pepper cheese sandwichPeople have been eating bread and cheese since way before the word “sandwich” started being used for it, so the cheese sandwich is a real classic. Sometimes, however, you want something more than a simple classic taste in your lunch — let’s face it, even the classics can get boring with repetition. So it’s natural to look around for something that might add a little more taste and texture to your sandwich. Red peppers are one ingredient that have traditionally been paired with cheese, as in pimento cheese.

Growing up in the North, I was only aware of pimento cheese as intriguing looking stuff in tiny jars at the supermarket. We never bought any; pimentos were too spicy for our family’s tastes. Sometimes they still are. I understand things are different in the South, where homemade pimento cheese is popular.

This recipe is either a quicker, less spicy version of a pimento cheese sandwich, or a slightly more complicated, spicier version of a plain cheese sandwich. Whichever way you look at it, here’s how to make it.


Red Pepper and Cheese Sandwich


  1. 1 teaspoon minced sweet red pepper
  2. Cream cheese
  3. About 2 tablespoons shredded Cheddar cheese
  4. 2 slices bread
  1. Spread the cream cheese on both slices of bread and sprinkle one of them with the shredded Cheddar and minced pepper, then put the sandwich together.
  2. You could spice things up more by using flavored cream cheese, but I’d go for one of the subtle flavors, maybe garden herbs.
  3. Dill would clash with the pepper and cheese flavors, as would salmon.
  4. You could also experiment with putting in sliced olives, adding slices of tomato, or even — what a thought — actually using pimento or another hot pepper.
  5. A milder cheese would work also.
  6. Like lots of crunchy ingredients added to moist sandwich fillings, the pepper bits will not stay crunchy indefinitely, so it’s better to make this fresh no more than a few hours before you plan to eat it.
  7. By the way, it’s usually much cheaper to grate your own cheese than to buy it pre-shredded. It also takes only a few seconds, and your only extra work is to wash the grater.
  8. The one thing to be aware of is that you can’t do this too far in advance either.
  9. Commercial shreds of cheese may keep their texture for days if you just remember to close the bag; home grated cheese dries out after a day or so, even in the fridge.
Think Tasty

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